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Greek lentil soup, also called Fakes soup, is a simple easy to make nutritious recipe made with lentils, vegetables and herbs.
This fakes recipe is full of protein and iron and so comforting. It was a staple growing up and still remains one today!
This post was originally published on May 27, 2015.
This lentil soup recipe reminds me of my childhood. I love the simplicity, how both my dad and I top it off with hot sauce, and how healthy it is! Pair it with Greek Salad and make it a full authentic meal.
Fakes is the Greek name for lentil soup, which is pronounced ‘Fah-kehs’. This hearty soup is a popular family friendly meal that is not only delicious, but nutritious as well! Just like any classic recipe, there are many variations, but the following is our favorite plant based way to make it.
Ingredients
The cozy flavors of Greek lentil soup are created with just a handful of wholesome ingredients. Here is what you need:
- Lentils – our family uses green lentils for soup, but any variety can be used. See the section below to learn more details about the best type of lentils to use for soup.
- Mirepoix – a mix of diced onion, carrots, and celery create a deep flavor in the soup. Sweet or yellow onions are best for their more mellow flavor.
- Garlic – mincing your own fresh garlic cloves will result in the best taste!
- Tomato sauce – this adds to the rich and deep flavor profile. Make sure to select one without added seasonings, and choose low sodium if needed.
- Veggie broth – using vegetable broth keeps this lentil soup recipe vegan and vegetarian. If you eat meat, chicken broth can be substituted.
- Herbs and seasonings – oregano, bay leaves, salt, and pepper round out the overall flavor. Depending on the broth you may not need as much salt, so add to taste.
- Olive oil – you will need a drizzle of olive oil to sauté the vegetables. If you’d like to make the soup oil free you can use vegetable broth instead.
The Best Lentils for Soup
- French green lentils are the most “al dente”. We prefer the firmer consistency in this fakes soup recipe.
- Brown lentils are a little softer for an in-between firm and mushy texture.
- Red lentils are the softest. I wouldn’t suggest red as they may get too mushy. However, some people like to let them get extra mushy to thicken the broth, it’s all personal preference!
No matter what color you use, keep an eye on them while pre-cooking to make sure they are tender enough as they vary in cooking time.
Flavor suggestions
This classic recipe is excellent as it is, but sometimes it’s fun to change up the flavors a bit. Get creative and experiment each time you make this vegan lentil soup.
- Adjust the amounts of oregano, salt, and pepper to fit your preference.
- A sweet or yellow onion will give the best taste without overpowering the other flavors. Feel free to use a red onion as well for a stronger taste.
- Mix in extra veggies! Make this a fully loaded lentil vegetable soup and try including roasted peppers, peas, spinach, green beans, or anything you have on hand.
- Try out a variety of fresh herbs and spices like thyme, rosemary, cumin, coriander, paprika, or cayenne pepper.
What to Serve With Greek Lentil Soup
Fakes soup is traditionally topped with white vinegar and lemon juice, but I like drizzling on some hot sauce and even some vegan feta cheese. Dress it up any way you like and pair with some crusty bread or any of the following recipes:
Meal prep and storage tips
- Do a little preparation in advance to make things easier. You can wash and chop the vegetables and rinse and partially cook the lentils ahead of time.
- Keep the prepared ingredients in an airtight container in the fridge for up to 2 days.
- Leftovers of cooked Greek lentil soup can be kept in an airtight container in the refrigerator for up to 5 days.
- You can also freeze lentil soup to save for later! Seal the cooled soup in a freezer safe airtight container and freeze for up to 3 months.
- For an added layer of protection from freezer burn, place a sheet of plastic wrap or parchment paper directly on the surface of the soup before sealing the container.
- Re-warm the soup either on the stovetop or in the microwave.
Common Questions
What are the health benefits of lentil soup?
Not only are lentils loaded with protein, iron, and fiber, but they are a great source of B vitamins, magnesium, zinc and potassium as well.
What does lentil soup taste like?
Lentil soup recipes vary based on the ingredients used, and ends up tasting like the veggies and herbs you use. Because the lentils themselves are mild, they absorb the flavors of whatever they are cooked in.
Do You Have To Soak The Lentils First?
Nope! Lentils do not need to be soaked before cooking.
Should lentils be soaked before making soup?
Partially pre-cooking the lentils before adding to a soup is a good idea to make sure they are cooked enough. However, if you don’t mind simmering your soup for a long time, they can also be added in uncooked.
What goes with lentil soup?
Topping lentil soup with vinegar, lemon juice, or hot sauce tastes amazing. Crusty bread is ideal for dipping, and fresh salads make a nice accompaniment for a complete meal.
Should I Use Green Or Brown Lentils?
It depends on what texture you prefer. Green lentils are a bit more ‘al dente’, where brown lentils are more tender.
More Vegan Soup Recipes
If you enjoy this Greek lentil soup recipe make sure to cozy up with any of these healthy plant based soups all Fall and Winter long:
Greek Lentil Soup (Fakes Recipe)
Greek lentil soup, also called Fakes soup, is a simple easy to make nutritious recipe made with lentils, vegetables and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 186 kcal
IngredientsÂ
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Traditional toppings to drizzle on top:
Shop Ingredients on Jupiter
InstructionsÂ
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Rinse the lentils and add them to a pot. Cover with water and bring to a boil. Cook for about three minutes or until half done. Strain and set aside.
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In the pot, sauté the onion, carrot and celery with oil or broth until semi soft, about 5 minutes. Add the garlic and sauté for about one minute.
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Add lentils and tomato sauce and stir for one minute. Start with 2 tablespoons tomato sauce and add more according to preferred flavor. Then add oregano, salt and pepper.
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Add the 5 cups of veggie broth, and bay leaves.
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Bring to a boil and simmer over very low heat until lentils and vegetables are cooked, about 15 minutes. Check periodically to see if more broth is needed.
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Enjoy!
Notes
- The oregano, salt, and pepper can be adjusted to achieve the flavor you want.
- I use French green lentils in this because I like the firmer consistency of lentils, but you can use any color. Green are the most “al dente”, brown are a little softer and red are the softest. I wouldn’t suggest red as they may get too mushy. But make sure to check your lentils while pre-cooking to make sure they are cooked enough as they vary in cooking time depending on color used.
- Traditionally this soup is also topped off with the white vinegar and lemon juice, but I prefer to add a touch of hot sauce like my dad!
Tips to prep ahead:
- Wash and chop the veggies. Rinse and partially cook the lentils.
Baby/toddler food idea:
- Blend soup with an immersion blender or put into blender for baby food. If your baby is still sensitive to acidic food like tomatoes, do not add tomato sauce. You can serve to toddler as is or strain out broth for a less messy meal. You can also pulse to make it a thicker porridge like meal.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 186kcalCarbohydrates: 33gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 393mgPotassium: 637mgFiber: 14gSugar: 6gVitamin A: 4492IUVitamin C: 8mgCalcium: 58mgIron: 4mg
Nutrition and metric information should be considered an estimate.
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Courtesy : https://www.veggiesdontbite.com/greek-lentil-soup-fakes/